This hearty, not-too-sweet bread is perfect for breakfast, toasted and spread with butter or cream cheese. Try adding chopped candied lemon slices in place of the grated lemon peel.

Ingredients

1 1/4cups 2 percent reduced-fat milk

4bags English Breakfast tea

1cup all-purpose flour

3/4cup whole-wheat flour

3/4cup plus 2 tablespoons sugar, divided

2teaspoons baking powder

1/4teaspoon salt

1egg, beaten

1/4cup canola oil

1tablespoon lemon juice

2teaspoons finely grated lemon peel

1/2cup dried apricots, chopped

Instructions

Preheat oven to 350F. Grease bottom of a 9 x 5-inch loaf pan.

In a small saucepan, heat milk over medium until hot by not boiling; remove from heat and add tea bags. Cover and let steep 6 to 7 minutes; remove tea bags, gently squeezing out milk, and discard bags. Let cool.